The making of a mini PB&J cupcake!

So, the first run was such a hit that I had an order for 4 dozen mini's! I used the same recipe, only set it to serve 12, which was perfect. I ended up with 52 cupcakes and we ate the left overs! LOL

The batter is so white! So fluffy and pretty!

All Baked! Fresh out of the oven!Here they are with the jelly injection.The making of the frostingAll frostedJelly drizzleAnd they're done!

I'm so glad these are such a hit. With the mini's, I found that there wasnt enough jelly inside and the peanut butter was taking over... but once we drizzled the jelly on top, they were perfect.

My rating remains the same...

Cake taste: 5
Moistness: 5
Frosting: 5

Delicious!

PB&J Cupcakes!

Ok, so after doing a lot of research on cupcakes... mostly peanut butter and jelly cupcakes.... I decided to try it for myself.

I used a white cake batter that was incredible! I only made enough for 7 cupcakes, so I hope when I try to make this in bulk they are just as tasty.

Fresh out of the oven!

Then they got a grape jelly injection

And I topped them with an incredible peanut butter frosting and grape jelly drizzle.

I am so happy with the way these came. I ran a few over to my friends house after Mike (the fiance) and I taste tested them ourselves. It was a hit! So excited!!!!

The white cake recipe was much more than I bargained for. I got it from AllRecipes.com and set it to only 8 servings. The measurements were a little screwy, calling for 1 1/4 egg whites. (I only used 1) and some odd amounts of sugar. It also called for vanilla extract and almond extract, but I left both out. I wanted it to be as pure as possible. This is what I got:

INGREDIENTS

• 3/4 cup and 2 tablespoons sifted cake flour
• 1-1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1-1/4 egg whites (I used 1)
  
• 1/3 cup and 2 tablespoons and 1 teaspoon white sugar
• 3 tablespoons and 2-1/2 teaspoons butter
• 1/4 cup and 1 tablespoon milk (I poured a bit in slowly... don't think I used that much)
  
• 1/4 teaspoon vanilla extract (Left out)
  
• 1/4 teaspoon almond extract (Left out)
  

The frosting recipe I got from the How To Eat A Cupcake Blog It was seriously incredible! It wasn't an overwhelming peanut butter flavor. Mike compared it to peanut butter ice cream. It was light and fluffy.

Peanut Butter Frosting (this is the original recipe x1.5)

3/4 cup smooth or crunchy peanut butter
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1 tablespoon vanilla extract
3 cups confectioners sugar, sifted
3 tablespoons milk

Combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer beat until light and fluffy, about 1-2 minutes. Add the confectioners sugar along with the milk, and beat until well combined.

My rating: Delicious!!!!
1-5 system... 1 being the worst... 5 being the best.

Cake flavor: 5
Mostness: 5
Frosting: 5